Changes

Bibliography

121 bytes added, 31 July

Formatting: Category > Categories (where applicable)

Antoine, M. (1909). ''[[ANTOINE_1909_Entente_sur_les_conditions_de_fabrication_des_bières_bruxelloises|Entente Sur le Prix et Conditions de Fabrication des Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, Commerce, History

Antoine, X. (1908). ''[[La Brasserie de Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, History, Science

==B==

Beaumont, S. (2000). ''[[Long Live Lambic.]]'' The Celebrator Beer News.

'''Language:''' English

'''~~Category~~Categories:''' History, Culture

Beaumont, S. (2002). ''[[A Beer Called Lambic.]]'' Saveur.

'''Language:''' English

'''~~Category~~Categories:''' History, Culture

Beerpassion. (2001). ''[[The Unique ‘Lambic’ and ‘Gueuze’ Pubs in Pajottenland.]]'' Beerpassion.

Buffels, M. (1992). ''[[Voortgezet Onderzoek op Lambikgisting Door Middel van Reinculturen en Isolaten uit Lambik.]]'' Katholieke Industriële Hogeschool Oost-Vlaanderen (KIHO).

'''Language:''' Dutch

'''~~Category~~Categories:''' Science, Fermentation

==C==

Codvelle, H. (1907). ''[[CODVELLE_1907_Impresssions_d%27une_vente_de_lambic|Impresssions d'Une Vente de Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Commerce, History

Codvelle, H. (1914). ''[[CODVELLE_1914_Les_brasseurs_bruxellois_et_la_réclame|Les Brasseurs Bruxellois et la Réclame.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Advertising, Commerce, History

Codvelle, H. (1914). ''[[CODVELLE_1914_Ligue_des_brasseurs_et_marchands_de_bières_bruxelloises.pdf|Ligue des Brasseurs et Marchands de Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, Commerce, History

Conterno, L. (2013). ''[[Overview_of_Dekkera_bruxellensis_behaviour_in_an_ethanol-rich_environment_using_untargeted_and_targeted_metabolomic_approaches.|Overview of Dekkera Bruxellensis Behaviour in an Ethanol-Rich Environment Using Untargeted and Targeted Metabolomic Approaches.]]'' Food Research International.

De Keersmaecker, J. (1996). ''[[Les Secrets des Bières Lambic.]]'' Pour la Science.

'''Language:''' French

'''~~Category~~Categories:''' History, Culture, Science

De Keersmaecker, J. (1996). ''[[The Mystery of Lambic Beer.]]'' Scientific American.

'''Language:''' English

'''~~Category~~Categories:''' History, Culture, Science

De Keersmaeker-Carlier, B. (1914). ''[[DE_KEERSMAEKER-CARLIER_1914_Traction_automobile_en_brasserie|La Traction Automobile en Brasserie.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Commerce, History

De Keukeleire, M. (1990). ''[[Quand le Lambic Se Fabriquait à Bruxelles.]]'' Les Cahiers de la Fonderie.

'''Language:''' French

'''~~Category~~Categories:''' History, Culture

De Rouck, G., et al. (2014). ''[[Analytical profiling of Belgian Kriek beers.]]'' EBC Symposium in Beer Mix Beverages.

Delplancq, T. (1996). ''[[Les Brasseurs du Lambic: Données Historiques et Géographiques.]]'' Archives et Bibliothèques de Belgique.

'''Language:''' French

'''~~Category~~Categories:''' History, Culture, Geography

Derdelinckx, G. et al. (1992). ''[[Refermentation in Bottles and Kegs: A Rigorous Approach.]]'' Brauweit International.

Flinz, Th. (1878). [[Le progrès de la brasserie. Traité complet comprenant : le maltage, les meilleures méthodes de brassage, la fermentation et la conservation des bières (Pg 106-108). Office de publicité, Bruxelles]]

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Franssens, M. (1970). ''[[De Geuzelambik: Een Levende Historiche Getuige.]]'' De Brabander, Nos. 7-8, 1970.

Jacquemin, Madeleine (2001). [[Inventaire des archives de la brasserie-malterie de la Fontaine exploitée par la famille Van Haelen-Coche. Archives Générales du Royaume, Bruxelles.]]

'''Language:''' French

'''~~Category~~Categories:''' Culture, History

Johnson, G. M. (1895). ''[[Brewing in Belgium and Belgian Beers.]]'' Journal of the Institute of Brewing.

'''Language:''' English

'''~~Category~~Categories:''' Science, History

Johnson, G. M. (1914). ''[[JOHNSON_1914_Réclame_pour_la_vente_de_la_bière|La Réclame pour la Vente de la Bière.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Advertising, History

Jordens, Robert (1907). ''[[Préparation du Krieken-Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French, English

'''~~Category~~Categories:''' Brewing, History

==K==

Lindemans, P. (1945). ''[[Het Bier en het Brouwersambacht.]]'' Eigen Schoon en de Brabander.

'''Language:''' Dutch

'''~~Category~~Categories:''' History, Science

Lodahl, M. (1995). ''[[Belgium... A Land Of Endless Riches.]]'' Zymurgy.

'''Language:''' English

'''~~Category~~Categories:''' Geography, History, Cultural Awareness

Loira, I. et al. (2013). ''[[Effect of Saccharomyces strains on the quality of red wines aged on lees.]]'' Food Chemistry.

Matucheski, M. (1992). ''[[The Legend of the Wild and Dirty Rose.]]'' Proceedings of the AHA Conference.

'''Language:''' English

'''~~Category~~Categories:''' Science, Brewing, Cultural Awareness

Mertens, M. (2007). ''[[Op Bezoek bij Brouwerij Girardin.]]'' De Zytholoog.

'''Language:''' Dutch

'''~~Category~~Categories:''' Culture, History, Girardin

Mineur, E. (1905). ''[[La Vogue du Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Culture, History

Mineur, E. (1909). ''[[A Propos du Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Culture, History

Mineur, E. (1914). ''[[MINEUR_1905_Le_brassage_à_façon|La Brassage a Façon.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, History

Moreau & Levy, - (1905). ''[[Fermentation des Bières.]]'' Béranger Ch., Paris.

Mussche, R. (1999). ''[[Spontaneous fermentation: The Production of Belgian Lambic, Gueuze and Fruit Beers.]]'' Brewer's Guardian.

'''Language:''' English

'''~~Category~~Categories:''' History, Brewing, Science

Mussche, R. (1999). ''[[Where the Wild Yeasts Are!]]'' Brewer's Guardian.

'''Language:''' English

'''~~Category~~Categories:''' History, Brewing, Science

==N==

Nisser, M. et al. (1990) ''[[Revue d’Histoire Sociale et Industrielle de la Région Bruxelloise.]]'' ASBL La Fonderie.

'''Language:''' French

'''~~Category~~Categories:''' History, Culture

Noé Arroyo-López, F. (2009). ''[[Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid.]]'' International Journal of Food Microbiology.

Noonen, G. (1987). ''[[Belgian Lambics.]]'' Beer Styles.

'''Language:''' English

'''~~Category~~Categories:''' History, Culture, Science

==P==

Provincie Vlaams-Brabant Dienst Erfgoed, 2016. [["Twee Eeuwen Biercultuur In De Zennevallei" (Two Centuries of Beer Culture in the Senne Valley) exhibition guide.]]

'''Language:''' Dutch

'''~~Category~~Categories:''' Culture, History

==Q==

Quintens, Patricia. (1996) Bier En Brouwerijen Te Brussels. [http://www.amvb.be/?page=118&section=40 AVMB.]

'''Language:''' Dutch

'''~~Category~~Categories:''' History, Culture, Geography

==R==

Stockmans, F. (1912). ''[[Duivelsbier|Duivelsbier.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, History

Symons, T. et al. (2018). "[[Estaminets_and_Cafés_Brussels_Stories|Estaminets and Cafés. Brussels Stories.]]" BruxellesFabriques-Brusselfabriek.

'''~~Language~~Languages:''' Dutch, English, French '''~~Category~~Categories:''' Culture, History

==T==

Van den Eeckhout , P. (2010). ''[[Eating and Drinking in Brussels.]]'' Appetite.

'''Language:''' English

'''~~Category~~Categories:''' History, Culture

Van den Hulle, L., and Van Laer, H. (1891). ''[[Nouvelles Recherches sur Les Bières Bruxelloises à Fermentation Dite Spontanée.]]'' Mémoires Couronnés par l'Académie Royale de Bruxelles.

Van Den Steen, J. (2001). ''[[The Passion Panel: Going for Gueuze.]]'' Beerpassion.

'''Language:''' English

'''~~Category~~Categories:''' History, Culture

Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_La_crise_du_lambic|La Crise du Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, Commerce, History

Van Haelen, F. (1914). ''[[VAN_HAELEN_1914_Les_bières_bruxelloises|Les Bières Bruxelloises.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, Commerce, History

Van Laer, H. (1889). ''[[Note sur les Fermentations Visqueuses.]]'' Mémoires couronnés et autres mémoires publiés par l'Académie Royale des Sciences, des Lettres et des Beaux-Arts de Belgique, Tome XLIII. F. Hayez, Brussels.

Van Laer, H. (1900). ''[[Recherches sur les Bières à Double Face.]]'' Annales de l’Institut Pasteur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Laer, H. (1909). ''[[Questions – Réponses - II .]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Laer, H. (1919). ''[[VAN_LAER_1919_La_fermentation_des_lambics|La fermentation des Lambics. (1919)]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Laer, H. (1920). ''[[VAN_LAER_1920_La_fermentation_des_lambics|La fermentation des Lambics. (1920)]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Laer, H. (1920). ''[[VAN LAER_1920_Les Brettanomyces|Les Brettanomyces.]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Laer, H. (1920). ''[[VAN_LAER_1920_Les_Symbioses_du_lambic|Les Symbioses du Lambic.]]'' Le Petite Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Laer, H. (1928, a). ''[[La fermentation des Lambics.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Laer, H. (1928, b). ''[[La fermentation des Lambics - II.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Laer, M.H. (1935). [[Fermentation spontanées in La chimie des fermentations (pg. 186-196). Masson, Paris.]]

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Nedervelde, L. et al. (1995). ''[[Biochemical Properties of Brettanomyces Yeasts.]]'' Food Spoilage Microorganisms, Woodhead Publishing.

Van Oevelen, D. et al. (1976). ''[[Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.

'''Language:''' English

'''~~Category~~Categories:''' Science, Fermentation

Van Oevelen, D. et al. (1977). ''[[Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze.]]'' Journal of the Institute of Brewing.

'''Language:''' English

'''~~Category~~Categories:''' Science, Fermentation

Van Oevelen, D. et al. (1978). ''[[Origin and Evolution of Dimethyl Sulfide and Vicinal Diketones During the Spontaneous Fermentation of Lambic and Gueuze.]]'' Cerevisia.

'''Language:''' English

'''~~Category~~Categories:''' Science, Fermentation

Van Oevelen, D. et al. (1979). ''[[Slime Production by Brewery Strains of Pediococcus cerevisiae.]]'' Journal of the American Society of Brewing Chemists.

'''Language:''' English

'''~~Category~~Categories:''' Science, Fermentation

Van Roost, A. (1896). [[Causerie sur la fabrication des Bières de Bruxelles - Conférence faite le 1er mars 1896, à l'Association des Brasseurs de la Province d'Anvers.]]

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Van Roost, A. (1909). ''[[VAN_ROOST_Arthur_1909_Question_réponse_Houblonnage_du_lambic|Question Réponse – Houblonnage du Lambic.]]'' Le Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, Fermentation, Science

Van Roy, J.P. (1990). ''[[Projets et Réalités: Le Musée Bruxellois de la Gueuze. Bières et Brasseries.]]''

'''Language:''' French

'''~~Category~~Categories:''' Culture, History, Cantillon

Van Velsem, Victor. (1895). ''[[Rapport sur la Brasserie.]]'' Exposition Universelles D'Anvers 1894.

'''Language:''' French

'''~~Category~~Categories:''' Culture, History

Vanderhaegen, B. (2006). ''[[The Chemistry of Beer Aging – A Critical Review]]'' Food Chemistry.

Vansevenant, Annick. (2005). ''[[Le Brasseur à l’Étoile Michelin.]]'' Le Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Culture, History, Cantillon

Verachtert, H. et al. (1995). ''[[Properties of Belgian Acid Beers and Their Microflora.]]'' Cerevisia.

Verachtert, H. et al. (2014). ''[[Belgian Acid Beers: Daily Reminiscences of the Past.]]'' Cerevisia.

'''Language:''' English

'''~~Category~~Categories:''' History, Science

Vermeylen, Joseph (1962). [[Traité de la fabrication du malt et de la bière. Institut Supérieur des Fermentations, Gand.]]

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

Viegas, C. (1997). ''[[Effects of low temperatures (9-33°C) and pH (3.3-5.7) in the loss of Saccharomyces cerevsiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids.]]'' International Journal of Food Microbiology.

Vossen, A. (1923). ''[[L'influence du Bac Refroidissoir dans la Fermentation Spontanée.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Science, Coolship

Vossen, A. (1935). ''[[VOSSEN_1935_Le_lambic|Le Lambic.]]'' Le Petit Journal du Brasseur.

'''Language:''' French

'''~~Category~~Categories:''' Brewing, History, Science

Vossen, A. (1937). ''[[Du Lambic.]]'' Le Petit Journal du Brasseur.

Vossen, A. (1954). ''[[Champagne – Gueuze.]]'' Fermentatio, No. 1.

'''Language:''' French

'''~~Category~~Categories:''' Science, Fermentation

==W==

Matt

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